Results 31 to 40 of about 5,944 (186)
Induction by ethanol of alcohol dehydrogenase activity in Acetobacter pasteurianus [PDF]
Journal of Bacteriology, 1993 The membrane-bound alcohol dehydrogenase (ADH) activity of Acetobacter pasteurianus NCI1380 was enhanced more than 10-fold by the addition of ethanol to the medium. In order to elucidate the mechanism of the ethanol induction, a gene cluster encoding the dehydrogenase and cytochrome c subunits of ADH was cloned from this strain, and its nucleotide ...
H, Takemura +3 more
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A new insertion sequence IS1452 from Acetobacter pasteurianus [PDF]
Microbiology, 1997 A new insertion sequence element, IS1452, was found to be associated with inactivation of the alcohol dehydrogenase by insertion in the adhS gene encoding subunit III of the three-component membrane-bound alcohol dehydrogenase complex in Acetobacter pasteurianus.
Koichi, Kondo, Sueharu, Horinouchi
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Optimization of biomass production of Acetobacter pasteurianus SRCM101388
Korean Journal of Food Preservation, 2023 In this study, culture conditions were optimized to confirm the feasibility of Acetobacter pasteurianus as a starter for fermentation vinegar. Acetobacter pasteurianus strain can be used as a food ingredient.
Jun-Tae Kim +3 more
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Frontiers in Microbiology, 2022 The microbial community plays an important role on the solid-state fermentation (SSF) of Chinese cereal vinegar, where acetic acid bacteria (AAB) and lactic acid bacteria (LAB) are the dominant bacteria.
Menglei Xia +8 more
doaj +1 more source
Genome-scale metabolic models of three Acetobacter species
, 2022 This data set contains genome-scale metabolic models (GEMs) of three Acetobacter species, originally isolated from cocoa fermentation processes. The species are Acetobacter pasteurianus 386B, Acetobacter ghanensis LMG 23848, and Acetobacter senegalensis ...
Weckx, Stefan +3 more
core +1 more source
Ceylon Journal of Science, 2021 Forty-three acetic acid bacteria (AAB) strains were isolated from different types of fruits, flowers and fermented products collected from different regions of Sri Lanka.
M. A. A. Buddhika +2 more
doaj +1 more source
, 2022 Energy metabolism is important for cell growth and tolerance against environment stress. In acetic acid fermentation by Acetobacter pasteurianus, the correlation coefficients of acid production rate with energy charge and ATP content were 0.9981 and 0 ...
Jun Wang (5906) +9 more
core +1 more source
Walailak Journal of Science and Technology, 2021 Vinegar is a liquid product produced from alcoholic and acetous fermentation. Vinegar contains acetic acid and bioactive compounds, which are brewed by liquid-state and solid-state fermentation techniques.
Wilawan BOONSUPA
doaj +3 more sources
Bacterial Populations in International Artisanal Kefirs
Microorganisms, 2020 Artisanal kefir is a traditional fermented dairy product made using kefir grains. Kefir has documented natural antimicrobial activity and health benefits.
Abrar Sindi +2 more
doaj +1 more source
Succession of Selected Strains of Acetobacter pasteurianus and Other Acetic Acid Bacteria in Traditional Balsamic Vinegar [PDF]
, 2009 The application of a selected Acetobacter pasteurianus strain for traditional balsamic vinegar production was assessed. Genomic DNA was extracted from biofilms after enrichment cultures on GYC medium (10% glucose, 1.0% yeast extract, 2.0% calcium ...
GIUDICI, Paolo +2 more
core +1 more source